PINEAPPLE CAKE RECIPE




INGREDIENTS

  • 1 1/2 sticks (169g) unsalted butter,softened
  • 1 1/2 cups (300g) sugar
  • 4 large eggs
  • 1 cup (242g) milk
  • 2 teaspoons (8g) vanilla
  • 2 Tablespoons (18g) vegetable oil
  • 2 1/2 cups (285g) cake flour....*if you do not have cake flour see note below
  • 1 Tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • **No Cake Flour? Here is a substitution: For each cup of flour in the recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. This recipe has 2 1/2 cups flour, measure out the flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch, whisk to blend.

FOR THE PINEAPPLE & CREAM FILLING:
  • 1 small box instant vanilla pudding
  • 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip)
  • 1 (15.25 oz.) can crushed pineapple, DRAINED. If you want to add pineapple to the top of the cake, reserve 1/3 cup

FOR THE CREAM CHEESE FROSTING:
  • 2 sticks (1 cup) (226 g) unsalted butter, let it sit out approximately 10 minutes. It should feel very cool to the touch.
  • 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
  • 2 teaspoons (8 g) vanilla extract
  • 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
  • 6 to 6 1/2 cups (690g to 747g) powdered sugar

Get To Full Instructions : Click Here



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